Extrusion-Cooking of Sorghum Containing Different Amounts...

Journal of Food Science 1988 Vol. 53; Iss. 6

Extrusion-Cooking of Sorghum Containing Different Amounts of Amylose

M. H. GOMEZ, R. D. WANISKA, L. W. ROONEY, E. W. LUSAS
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Volume:
53
Year:
1988
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1988.tb07850.x
File:
PDF, 805 KB
english, 1988
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